This allergy friendly variation on a much loved classic will blow you away. With its soft velvety texture, its hard to believe its made without gluten.
1¼ cup gluten free flour blend (not self raising)
¼ cup coconut flour
1 cup brown sugar
½ cup cocoa
½ cup + 2 Tbsp milk (dairy free if required)
½ cup oil
1½ tsp vanilla
¼ tsp baking soda
2 tsp guar gum
pinch of salt
Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
Spray or line an 20cm x 20cm pan with baking paper for easy removal. Evenly spread batter.
Bake at 180 degrees C for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall.
Allow to fully cool before cutting an removing from pan.
Variation - try adding 1/2 cup of desiccated coconut or 1/2 cup frozen berries